Don't the hours grow shorter as the days go by
You never get to stop and open your eyes
Back to life. Back to reality. Alright, so....first week at work is over and I survived. I gave the rundown of the freaks and losers I work with and the lack of quality in front of house. So the newest challenge as that the head chef is now on holidays for two weeks. This is a bit of a pain in the ass as you kind of want to get used to the chef's style as soon as possible. But this absence would be an indicator of things to come as someone was always on vacation - which is not what you want when you're in the shit for staff...
His replacement is the pastry chef from the Michelin Star restaurant. He's actually a pretty chilled out dude and easy to get along with. And he looks a lot like Alec Baldwin. The problem - and you knew this was coming - is that he sounds like Alec Baldwin too. Very deep, hoarse voice, which - combined with a Glaswegian accent and incessant kitchen noise and clatter - is almost impossible for me to understand during a busy service. At least they've kept things sane for this period - I've been left on sides (a bit of a "bitch" role actually) and the other dudes are all on their original sections. It's one of the only times we'll have a full brigade.
But it's also dawning on me that I may have been hired so quickly because..well...nobody wants to work here. And it's not because the food is shit or you can't learn anything or you get screamed at all day. The issue is that this place is NO FUN. We're working long hours - I'm on about 75-85 a week right now. That's no break too. Taking a piss, running to the shop for a Diet Pepsi - that's your break. And I've worked these hours before. And in more stressful kitchens with chefs who were bigger nutters. But in those places we still had a bit of fun, a few laughs, deep-fried a chocolate bar or two, got out for some pints. This place - nothing. And with any workplace, the atmosphere is all down to the people. I talked about Andy the Mong earlier and he is one of the senior chefs but sadly devoid of any personality. And I can't stand this fucker. One of these douches who thinks jokes involving a punchline of "Blame Canada" is still funny. And ditto goes for all that with the other senior chef, his bride-to-be. I work mostly though with Glasgow Johnny - who has a big thing of snot in his nose 24/7 and the harshest Scottish accent ever - and Irish Chris - who is a bit more comprehensible and actually seems to have something approaching a sense of humour. And then there's our prep chef, Polish Tomas. Gianni the Italian and Chris's girlfriend Sarah (yes, they live and work together like this - can you imagine?) are on the larder section.
Okay, yeah. I'm on sides and it's busy and this is the little corner I work in where I can't hear a goddamn thing -
This shot is taken from the pass and I'm directly ahead where the Rationale oven is, in the corner. Notably - right beside it is the Josper grill. These things are top-notch quality and used to cook all the meats. It's like an indoor bbq. But they get ridiculously hot - like 600 degrees hot and they are dangerous. I have so many burns from this thing it's mental - including on my hip - twice in the same spot! Don't ask. So anyway, I'm down here working sides and it's a bit of a joke. There's fat chips, and spinach a la creme, and pomme boulangere, and organic carrots, and frites (which are actually frozen McCain Superfries - represent!), and onions rings. And it's all a piece of piss. In theory. But when you can't hear a fucking thing - it's a complete catastrophe.
I finally have a talk with the chef - Ricky - and we figure out a way to facilitate communication. It's success - unfortunately - is reliant on the chefs in larder (that's cold starters in British) not monging out during service. They just have to put a piece of paper (the ticket) in a little container so I can run over and pick it up. It's not hard, but sadly and maybe surprisingly for you (not me), the success rate fell below 100%. But my second suggestion was the real stroke of genius - how about calling the table number when mains/sides are away? Unbelievably, nobody was doing this. But this lack of common sense and an adherence to British kitchen tradition (which uses lots of French too) might be why the UK - to paraphrase a popular football expression - is not on the ascendancy.
But anyway - I'm still having problems. The little side dish bowls in particular. In the picture above - there's a big metal canopy hanging down where the vents are that suck away all the grease and smoke (and is it weird that working a greasy/oily fryer has started giving me nosebleeds? Yes, it is). So it's busy and I'm in the shit again and runnning from the pass back to my section I grab one of these bowls that we keep on to top of the oven so they stay warm. As I lift it in the air and turn the corner I manage to smash it against the metal canopy above and crack it in two (which was lucky - if it had shattered sending ceramic everywhere I/we would have been fucked). I've got half a bowl in my hand and Gianni - who's pitching in - informs me that the other half has flown into a big bucket of chicken stock on the floor. Fortunately we're the only two that notice this as things are really kicking off at this point in service. But it sums up perfectly how life has been going in this kitchen.
The head chef comes back from holiday. And he's a nice guy (but a bit of a twat at times too ) - and the same age as me. When he left he had all these red sores and welts on his face and I thought - "Dude could really use a vacation to heal up". They had been going balls-out since the opening and it was understandable that that the guy was looking a little haggard. But he came back and - nope - still looked like a bucket of smashed crabs.
I was now officially transferred to garnish which was my intended station all along. This (POV from sides) is right in the middle of black plancher plates and I'll tell ya' biy - it gets hot there -
A new guy has been hired too and he's taking over sides - Sharif (although I've taken to calling him Omar - get it?). Not only does he seem competent and approaching normalcy, but I can actually understand what he's on about (so naturally I was devastated when he quit after only one week - it was a rough service where the chef called him a "FAT CUNT!" and kicked him off the section. And that was it for him.). But I got my own problems on garnish. I'm doing soups, and pastas, and all sorts of garnishes for the meat dishes. I already know it's going to be ugly. My rule of thumb is that any section that has do to the same pasta dishes as starters AND mains will go down regularly. I don't know why, it just does. My life is also dominated by pototoes. I am responsible for mashed potato, pomme mousseline, pomme sarladaise, duck fat potatoes, sauteed potatoes - and now that Sharif has quit - pomme boulangere again. Exciting stuff. To add to the silliness, Sharif has not been replaced and Chris is on vacation. So we're really in the shit for staff and I am left with Mong-boy and Booger to turn to for support.
And oh yeah, at the end of every week (we're closed Sunday, Monday) I get to climb a ladder at about midnight on Saturday and use a highly toxic oven cleaner to scrub the previously-mentioned canopies....
Living the dream....
You never get to stop and open your eyes
Back to life. Back to reality. Alright, so....first week at work is over and I survived. I gave the rundown of the freaks and losers I work with and the lack of quality in front of house. So the newest challenge as that the head chef is now on holidays for two weeks. This is a bit of a pain in the ass as you kind of want to get used to the chef's style as soon as possible. But this absence would be an indicator of things to come as someone was always on vacation - which is not what you want when you're in the shit for staff...
His replacement is the pastry chef from the Michelin Star restaurant. He's actually a pretty chilled out dude and easy to get along with. And he looks a lot like Alec Baldwin. The problem - and you knew this was coming - is that he sounds like Alec Baldwin too. Very deep, hoarse voice, which - combined with a Glaswegian accent and incessant kitchen noise and clatter - is almost impossible for me to understand during a busy service. At least they've kept things sane for this period - I've been left on sides (a bit of a "bitch" role actually) and the other dudes are all on their original sections. It's one of the only times we'll have a full brigade.
But it's also dawning on me that I may have been hired so quickly because..well...nobody wants to work here. And it's not because the food is shit or you can't learn anything or you get screamed at all day. The issue is that this place is NO FUN. We're working long hours - I'm on about 75-85 a week right now. That's no break too. Taking a piss, running to the shop for a Diet Pepsi - that's your break. And I've worked these hours before. And in more stressful kitchens with chefs who were bigger nutters. But in those places we still had a bit of fun, a few laughs, deep-fried a chocolate bar or two, got out for some pints. This place - nothing. And with any workplace, the atmosphere is all down to the people. I talked about Andy the Mong earlier and he is one of the senior chefs but sadly devoid of any personality. And I can't stand this fucker. One of these douches who thinks jokes involving a punchline of "Blame Canada" is still funny. And ditto goes for all that with the other senior chef, his bride-to-be. I work mostly though with Glasgow Johnny - who has a big thing of snot in his nose 24/7 and the harshest Scottish accent ever - and Irish Chris - who is a bit more comprehensible and actually seems to have something approaching a sense of humour. And then there's our prep chef, Polish Tomas. Gianni the Italian and Chris's girlfriend Sarah (yes, they live and work together like this - can you imagine?) are on the larder section.
Okay, yeah. I'm on sides and it's busy and this is the little corner I work in where I can't hear a goddamn thing -
This shot is taken from the pass and I'm directly ahead where the Rationale oven is, in the corner. Notably - right beside it is the Josper grill. These things are top-notch quality and used to cook all the meats. It's like an indoor bbq. But they get ridiculously hot - like 600 degrees hot and they are dangerous. I have so many burns from this thing it's mental - including on my hip - twice in the same spot! Don't ask. So anyway, I'm down here working sides and it's a bit of a joke. There's fat chips, and spinach a la creme, and pomme boulangere, and organic carrots, and frites (which are actually frozen McCain Superfries - represent!), and onions rings. And it's all a piece of piss. In theory. But when you can't hear a fucking thing - it's a complete catastrophe.
I finally have a talk with the chef - Ricky - and we figure out a way to facilitate communication. It's success - unfortunately - is reliant on the chefs in larder (that's cold starters in British) not monging out during service. They just have to put a piece of paper (the ticket) in a little container so I can run over and pick it up. It's not hard, but sadly and maybe surprisingly for you (not me), the success rate fell below 100%. But my second suggestion was the real stroke of genius - how about calling the table number when mains/sides are away? Unbelievably, nobody was doing this. But this lack of common sense and an adherence to British kitchen tradition (which uses lots of French too) might be why the UK - to paraphrase a popular football expression - is not on the ascendancy.
But anyway - I'm still having problems. The little side dish bowls in particular. In the picture above - there's a big metal canopy hanging down where the vents are that suck away all the grease and smoke (and is it weird that working a greasy/oily fryer has started giving me nosebleeds? Yes, it is). So it's busy and I'm in the shit again and runnning from the pass back to my section I grab one of these bowls that we keep on to top of the oven so they stay warm. As I lift it in the air and turn the corner I manage to smash it against the metal canopy above and crack it in two (which was lucky - if it had shattered sending ceramic everywhere I/we would have been fucked). I've got half a bowl in my hand and Gianni - who's pitching in - informs me that the other half has flown into a big bucket of chicken stock on the floor. Fortunately we're the only two that notice this as things are really kicking off at this point in service. But it sums up perfectly how life has been going in this kitchen.
The head chef comes back from holiday. And he's a nice guy (but a bit of a twat at times too ) - and the same age as me. When he left he had all these red sores and welts on his face and I thought - "Dude could really use a vacation to heal up". They had been going balls-out since the opening and it was understandable that that the guy was looking a little haggard. But he came back and - nope - still looked like a bucket of smashed crabs.
I was now officially transferred to garnish which was my intended station all along. This (POV from sides) is right in the middle of black plancher plates and I'll tell ya' biy - it gets hot there -
A new guy has been hired too and he's taking over sides - Sharif (although I've taken to calling him Omar - get it?). Not only does he seem competent and approaching normalcy, but I can actually understand what he's on about (so naturally I was devastated when he quit after only one week - it was a rough service where the chef called him a "FAT CUNT!" and kicked him off the section. And that was it for him.). But I got my own problems on garnish. I'm doing soups, and pastas, and all sorts of garnishes for the meat dishes. I already know it's going to be ugly. My rule of thumb is that any section that has do to the same pasta dishes as starters AND mains will go down regularly. I don't know why, it just does. My life is also dominated by pototoes. I am responsible for mashed potato, pomme mousseline, pomme sarladaise, duck fat potatoes, sauteed potatoes - and now that Sharif has quit - pomme boulangere again. Exciting stuff. To add to the silliness, Sharif has not been replaced and Chris is on vacation. So we're really in the shit for staff and I am left with Mong-boy and Booger to turn to for support.
And oh yeah, at the end of every week (we're closed Sunday, Monday) I get to climb a ladder at about midnight on Saturday and use a highly toxic oven cleaner to scrub the previously-mentioned canopies....
Living the dream....
Post Script - It looks like that potential mouth herpes thing I may have had was just a scare (to the disappointment of some, I'm sure). Either that or the £20 I spent on ointments and adhesive patches at Boots worked. But in the grand scheme of things it doesn't matter a whole lot. Because perception is everything. And when you've tasted some incredibly hot cock-a-leekie soup before sending it to the pass and a little dripped down on your bottom lip and left you with a huge "V-shaped" welt and subsequent red mark for the next week and a half - you're not hittin' the clubs armed with chat-up lines anytime soon. And fuckin' hell did it ever hurt...
